Smoky BBQ Baked Chicken Drumsticks

Juicy BBQ chicken drumsticks served with grilled corn and veg, coated in Herbes Chicken Rub.

These smoky drumsticks are BBQ gold. Rubbed in our Herbes Chicken Rub, barbecued (or oven-baked) to juicy perfection, with the rub caramelising into a delicious sticky crust. Add buttery corn cobs and charred veg on the side and you’ve got yourself a high-protein, finger-lickin’ feed that’s just as good the next day — if there’s any left.

Ingredients

Serves: 4
Prep: 15 mins, Cook: 40 mins
Total Time: 55 mins

  • 8 chicken drumsticks
  • 2 tablespoons Herbes Chicken Rub
  • 1 tablespoon olive oil
  • 2 courgettes, cut into thick wedges
  • 1 red capsicum, cut into thick strips
  • 2 corn cobs, husked
  • 1 teaspoon Vegie Salt Sprinkle or sea salt

Method

  1. Prep the chicken: Pat drumsticks dry, toss with olive oil and Herbes Chicken Rub. Let sit while prepping veg.
  2. Cook the corn: Boil corn cobs for 5–7 mins until partially cooked. Then wrap in foil with butter and a pinch of salt or Vegie Salt Sprinkle.
  3. BBQ method: Grill chicken over medium heat for 35–40 mins, turning often. Add foil-wrapped corn alongside for the last 15 mins. Grill courgettes and capsicum (brushed with oil and seasoned) for 4–6 mins until charred.
  4. Oven method: Bake drumsticks at 200°C for 35 mins. Add corn in foil and roast for another 10 mins. Grill veg under the oven grill for 4–6 mins until golden.
  5. Serve: Plate drumsticks with corn and charred veg. Enjoy hot, or save leftovers for wraps and salads.

Tips

  • Grill means under the oven grill for NZ cooks — or cook over flames on the BBQ.
  • Internal temp for chicken should hit 75°C to ensure it’s fully cooked.
  • Leftovers? Incredible cold or reheated the next day in a wrap, salad, or lunchbox.
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